Jamaican Leg Tagine
A unique fusion of Italian and Jamaican flavors, featuring tender duck legs in a rich and tangy tagine sauce.
Ingredients
- ●2 lbs duck legs
- ●2 tbsp olive oil yummyUse a neutral-tasting oil with a high smoke point
- ●1 cup white wine sourA dry white wine will add depth to the tagine sauce
- ●1 cup chicken broth lightLow-sodium broth will help balance the flavors
- ●2 tbsp jerk seasoning jamaicanAdjust to taste for a milder or spicier flavor
- ●1 tsp ground cumin tagineA classic North African spice blend
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the duck legs with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the duck legs until browned on both sides, about 5 minutes. Remove the duck from the pot and set aside.
- 4
Add the white wine to the pot and scrape up any browned bits from the bottom. Bring the wine to a simmer and cook until reduced by half, about 5 minutes.
- 5
Add the chicken broth, jerk seasoning, and cumin to the pot. Stir to combine.
- 6
Return the duck legs to the pot and make sure they're mostly submerged in the liquid. If necessary, add a little more broth or water.
- 7
Cover the pot with a lid and transfer it to the preheated oven. Braise the duck for 1 1/2 hours, or until the meat is tender and falls off the bone.
- 8
Remove the pot from the oven and let it cool slightly. Serve the duck legs with the tagine sauce spooned over the top.
- 9
Garnish with fresh herbs, if desired.